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20 积分 2025-01-23 加入
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
1天前
已完结
Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage
1天前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
2个月前
已完结
Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning
3个月前
已完结
Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress
4个月前
已完结
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
4个月前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
4个月前
已完结
Long-term culture and morphological maturation of taste organoids enhance taste discrimination in a biomimetic biosensor
5个月前
已完结
Evaluating the nutritional value of functional molecules for food processing using tissue and organoid models
5个月前
已完结
Fine-tuning of epithelial taste bud organoid to promote functional recapitulation of taste reactivity
5个月前
已完结
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